Title: Bacon wrapped artichokes with dijon cream sauce
 Categories: *, The main co, Appetizers
      Yield: 40 Servings
 
      5    Artichoke bottoms; 1-14 oz.
           -can,drained
     10 sl Bacon
      3 tb Dijon mustard
    1/4 c  Half and half; or heavy
           -cream
 
  Preheat oven to 400 degrees. Cut each artichoke bottom into 8 equal
  pie shaped wedges. Cut each bacon slice into fourths. Wrap a piece of
  bacon around each artichoke wedge and secure with a toothpick. Place
  on a cookie sheet and bake for 20-30 mins or until the bacon is
  crisp. Drain thoroughly. Combine the mustard and the cream and serve
  as a dipping sauce.
  
  Source-The Main Corpse by Diane Mott Davidson
  
  Recipe